Recipe - Queen Annes Spiral

Three fourths cup Granulated sugar
6 ounce Semisweet chocolate pieces,
broken
2 tablespoon Unsweetened cocoa powder
1 One fourth cup Whipping cream, chilled
5 tablespoon Espresso coffee OR
doublestrength coffee at
room temp.
3 tablespoon Powdered sugar
One half teaspoon Vanilla
1 tablespoon Creme de cacao, Kahlua or
Tia Maria
Chocolate Glaze (recipe
follows)
6 lg Eggs, separated, at room
temperature
Chocolate Glaze
4 tablespoon Unsalted Butter
3 tablespoon Light Corn Syrup
4 ounce SemiSweet Chocolate broken
2 tablespoon Coffee, Room Temp.
1 tablespoon Rum

Vegetable oil

1. Place oven rack in center of oven; heat to 350~F. Coat sides and ends of
15One half x 10One half x 1 inch jelllyroll pan with oil; line pan with oiled
parchment or waxed paper, overhanging 1 inch on one end of the pan.
Reserve. 2. Melt chocolate with 2 tablespoons of the espresso and the creme
de cacao. 3. Beat egg yolks in medium mixer bowl at high speed 1 minute;
gradually beat in granulated sugar. Continue beating until mix ture is
pale yellow and slightly thick; about 3 minutes. Gradu ally beat chocolate
mixture into eggyolk mixture. 4. Beat egg whites in large mixer bowl at
high speed until stiff but not dry peaks form. Fold chocolate mixture
thoroughly into whites. 5. Spread mixture in reserved pan in even layer
using the back of a large wet spoon. Bake 15 minutes. 6. Transfer pan to
wire rack and cover with a slightly dampened lightweight kitchen towel;
cool to room temperature. (Cake can be set aside covered at room
temperature 2 to 3 hours). Remove towel. 7. Overlap, side by side, two
16inch sheets of waxed paper on work surface. Sprinkle top of cake evenly
with cocoa. Loosen sides and ends of cake. Invert cake onto waxed paper;
remove pan and peel parchment liner from cake. Reserve cake. 8. Whip cream
in chilled mixer bowl at high sped until soft peaks form. Add powdered
sugar and vanilla. Continue beating cream while drizzling in remaining 3
tablespoons espresso; beat until stiff peaks form. 9. Spoon whipped cream
onto cake; spread evenly, leaving 1inch border of cake uncovered along one
long side and both ends. Beginning with the long side covered with cream,
carefully roll up cake jellyroll fashion (use the waxed paper to help turn
the roll, but do not roll paper into the cake). Work as gently as possible.
(Cake will crack a bit on the sides) snicker. Then roll entire cake
snugly in waxed paper; place seamside down on baking sheet. Refrigerate
until well chilled, about 2 hours. 10. Prepare Chocolate Glaze. 11. Wile
glaze is cooling, fold a 15 x 7One half inch piece of parchment paper wit a
letterfold to form a triplethickness 15 x 2One half inch strip. Place wire
rack (or two small racks) long enough to accommodate length of roll, on
baking sheet, and place parchment strip lengthwise on rack. Remove waxed
paper from cake; place cake seamside down on parchment strip snicker,
snicker. 12. Pour Chocolate Glaze very slowly over cake to coat evenly;
use a spatula to spread around bottom curve of cake. (Scrape glaze
drippings from baking sheet with spatula into small bowl; let stand 3
minutes. Drizzle crosswise over cake at One half inch intervals, building up
smooth ridges, if desired.) 13. Refrigerate cake until glaze sets, about 45
minutes. Transfer cake to serving platter many more snickers. Cut roll
cross wise into 1 to 1One half inch slices. Serve immediately.

Chocolate Glaze 1. Measure butter, coffee, rum and corn syrup into small
saucepan. Heat over low heat to boiling; boil slowly, stirring constantly,
1 minute. Remove from heat. 2. Stir in chocolate and whisk until smooth.
Let stand until glaze cools and thickly coats a wooden spoon dipped into
it, about 12 minutes. Use immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini